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00:01Time's running out for the Curry Lounge, an Indian restaurant with more style than substance.
00:07It's Nottingham, not Bollywood.
00:09Who went out and saw this idea in a restaurant and thought, fuck me, this is amazing.
00:14This salesman turned restaurateur thinks gimmicks sell food.
00:17That looks like a large pair of knickers. What is that?
00:20And in the kitchen, I'm dealing with a chef who's passed his sell-by date.
00:23You're jealous because he's a lot younger than you.
00:25No, no, no, no, no, no.
00:27That's what it is. Look at the sneaky little fuckers.
00:29It's time to knock some sense into them.
00:32Bless Gwen.
00:33Yeah, pummel him.
00:34Yeah.
00:46I'm off to Nottingham, where they're nuts about curry.
00:50There's a staggering 18 Indian restaurants in one square mile of the city centre.
00:55Where better to eat the nation's favourite food?
00:58I love a good curry.
00:59Here in the heart of the Midlands, Nottingham, this place has more restaurants than any other
01:04city across Britain.
01:05So, the chances of finding a good curry is quite high.
01:09The new kid on the block is the 110 seater curry lounge.
01:15Owner Raz, a former pharmaceutical sales manager, opened the restaurant six months ago.
01:21In the hope of becoming Nottingham's curry king, he spent nearly half a million quid on building his very own Bollywood dream.
01:28We generally wanted to create something that had a bit of a wow factor that was, fuck, mate, look at this.
01:34Wow.
01:35But Nottingham's not been wowed by the curry lounge.
01:37Raz's bling palace loses three grand a week and can't survive for long.
01:41I've put a lot of my own money into this business.
01:45But if we don't start hitting that eight, eight and a half thousand pound a week break even figure, we potentially might not see Christmas.
01:54I absolutely love Indian food and this is the first time I've worked in an Indian restaurant in Britain.
02:01So, I'm really excited.
02:06Raz is so proud of his Bollywood palace that he's prepared to bend the truth a little to get it noticed.
02:11Restaurant Awards, best Indian restaurant.
02:14Wow.
02:15Hold on a minute.
02:16Runner up in 207.
02:18Bullshitting fucker.
02:20Mr. Colin Ramsey.
02:23Hello.
02:24How are you?
02:25Very well, thank you.
02:26How are you?
02:27First name, sorry?
02:28Raz.
02:29Raz.
02:30Good to see you.
02:31Any chance he's turned that music down?
02:32Sure.
02:33Would you mind, sorry?
02:34Excellent.
02:35My God.
02:36Who designed it?
02:37Well, most of the stuff you see was ideas I picked up from various places.
02:41It looks fucking ghastly.
02:45Where did he get his inspiration?
02:47Lap dancing clubs?
02:48How many screens have you got?
02:50We've got seven in place.
02:51You don't go to Russia to watch television.
02:53No.
02:54What in the fuck are they?
02:55That's a water feature garden.
02:56A water feature.
02:57Holy mackerel.
02:59After seeing what Raz has done to the decor, I hope his taste hasn't made it onto the menu.
03:04Hello, how are you?
03:05I'm fine, how are you?
03:06Are you the Russian manager?
03:07No.
03:08I'm head waitress.
03:09Head waitress.
03:10How popular is that, to create your own curry?
03:12Yeah, that's really popular with people.
03:14They get to create their own.
03:15Yeah.
03:16Almost like a sort of curry picker mix.
03:18Yeah.
03:19Create your own curry?
03:20What a crazy idea.
03:21Oh well, when in Rome.
03:23Let's see if they can make this monstrosity.
03:26Well, let's go for a little bit of a chicken korma with prawns.
03:30Do you want it medium?
03:31No, I'm going to go for hot.
03:33Hot?
03:34Wow.
03:35And cooking my dodgy DIY curry is a man with 20 years' experience in Indian cuisine.
03:40Executive chef, Zahir Khan.
03:43This kitchen is designed by me, built by me, created by me, so it's my baby.
03:48If someone says, you know, baby's dirty, I'll kick it out.
03:51Working under him is a highly skilled brigade of chefs flown in from India.
03:55Mom, we've never seen you.
03:56Congratulations on the best restaurant in Nottingham.
03:58Run around.
03:59Yeah, nice small detail there.
04:01Marketing bollocks.
04:02For not doing anything untoward.
04:06And just when I thought I'd seen it all.
04:09Holy shit.
04:11What's the pole going?
04:13What?
04:14That's my what?
04:15Silly cheese nut.
04:16Christ almighty.
04:17That looks like a large pair of knickers.
04:19What is that?
04:20It's basically a non-stand.
04:22At Christmas time, I can understand, slightly pissed, but fuck me, they don't come out like
04:26that all the time, do they?
04:27You can get three or four nine on there, rather than using four plates.
04:30Great, isn't it?
04:31When you're sat with your girlfriend, you don't want to talk to her.
04:34Hey, sweetheart.
04:35Hello.
04:36Fuck off.
04:37Oh no, not you.
04:38Tash, how are you?
04:39I'm fine.
04:40Tash, sea bass at the Curry Lounge.
04:45Mm.
04:49Fuck.
04:50Dry.
04:51Fuck, dry, tasteless, no salt, no seasoning, nothing, bloody hell, a terrible dish and
05:03I didn't even design it myself, now for my DIY chicken and prawn spicy korma, it's very
05:11greasy, it's got a film of oil on top, the chicken's really dry, if every customer goes
05:16for a DIY curry, this restaurant must be serving up some real disasters, I don't know, you
05:21look at it now and it's like, it's almost on the verge of being pretentious, it's lost
05:25its authenticity because it's trying to be too smart for its own good, and then out comes
05:32the fucking swinging now, kitchen's through here, next to him, the chef's name is...
05:37Apparently, a man who's worked in India's best hotels is responsible for this, it doesn't
05:42add up.
05:43Zach Kahn.
05:44Yeah.
05:45This is Zach.
05:46Zach.
05:47Gordon.
05:48Hi.
05:49How are you?
05:50Hi.
05:51You are the cleanest chef I've ever seen in my entire life.
05:53Immaculate.
05:55Shouldn't he be at school, that one, no?
05:56Amazing.
05:57Okay.
05:58Thank fuck for those ears, otherwise the hat would fall off.
06:00Okay.
06:01And when I first arrived, I was sort of, er, confused.
06:03The minute I arrived, the deck all threw me.
06:06Yeah.
06:07And so did the food.
06:08The food was, the food was bland.
06:12And if someone asks you, korma, which is supposed to be mild and creamy and sweetish,
06:17the guests insisting, no, I want it hot.
06:19So what chef has to do?
06:20Put chillies.
06:21I felt there was no personality, nothing individual.
06:24It's very plain and very boring.
06:26The kind of food I could get anywhere.
06:28We get regular comments every night, how fresh and different.
06:32I'm not interested in the positives.
06:34Positives.
06:35I know.
06:36My staff, in my restaurant, listen to negatives.
06:37Right.
06:38I'm not here for positives.
06:39That's why I was surprised.
06:40So what I'm trying to say, I found my lunch experience to be bland.
06:42Right.
06:43And where that sits anywhere, connected to Indian, authentic cuisine, it's game over.
06:49Mmm.
06:50This business is on the verge of closing.
06:53We're short of customers and we're in the shit.
06:56Bingo.
06:57I'm in Nottingham at the 110-seater Curry Lounge.
07:07It's a big restaurant with even bigger problems and I've only got five days to sort it out.
07:13This is a first for me, turning around an Indian restaurant.
07:16Now, the basic principles are exactly the same, no matter what the style of cuisine is.
07:21But, daunting task, very excited, but I think it's going to be a fucking tough nut to crack.
07:29It's Friday night and the start of the weekend.
07:31The only time of the week when the Curry Lounge is busy.
07:34Owner Raz is also front of house manager and he loves showing off to the punters.
07:39I said no.
07:40I said mild.
07:41Medium.
07:42Medium.
07:43Medium.
07:44Medium.
07:45Already the customers are running riot and creating their own curries.
07:49Thousands of years of Indian culture straight out the window.
07:53Remember Dave?
07:54He had a garlic, coconut and chilli naan.
07:58Yeah?
07:59Is that on the menu?
08:00Garlic, coconut and chilli.
08:01No.
08:02She's made them up.
08:03Yeah.
08:04And his lady is asking about the salmon.
08:07Is that cream in there?
08:08Little bit.
08:09Yeah.
08:10She said, can you change it for yoghurt?
08:11Because you did last time.
08:12Okay, fine.
08:13Yeah?
08:14So no one seeks to the menu here.
08:15They just order what they want.
08:16The menu says that.
08:18Have you seen the menu?
08:19Have you seen the menu?
08:20Are you mad?
08:21You should be confident and happy with it.
08:24What you do is what's good enough for them.
08:26Do I look like alright?
08:27I'm a mad person.
08:29100%.
08:30Is that your idea?
08:32No, of course.
08:33I will not take such a drastic step.
08:36This is my boss idea.
08:39Finally, I get it.
08:42The pick and mix menu is a result of this former salesman trying to please everyone.
08:46Now, if you want lobster but it happens to be a mild, but you like it hot, why the hell
08:51can't you have it hot?
08:53Yes, it pisses the staff off in the kitchen, but at the end of the day, if the customer wants
08:57it, they can have it as well as I'm concerned.
09:03With the pick and mix option, the customers can order over 100 variations of the dishes.
09:08It's a curry DIY disaster.
09:10Khan and his team are swamped with orders.
09:14He's losing it and I'm not surprised.
09:16Great.
09:17Here.
09:18Every chicken is coming to something very chain.
09:21And I'm moving in four ways.
09:23Ridiculous.
09:24Amen.
09:25This ludicrous menu is slowing up service too.
09:28We've just been having a nice chat while we've been waiting for a few days.
09:31We've been waiting in 15 minutes.
09:33Come on.
09:34It's been a little while.
09:35As orders flood in plates build up on the pass and we're fresh foods concerned. That's a disaster
09:43It's got a big skin on there
09:53If rest thinks his DIY menu makes his restaurant stand out from the competition he couldn't be more wrong
09:59It tasted like it was more like from the supermarket rather than kind of coming out for a nice meal out in comparison
10:05Pretty average fairly. I'm just the first time we've been. Yeah, would you come back?
10:10As an Indian restaurant in Nottingham. Yeah, is it average above average or is it in the
10:18Great house in the air ladies
10:22Why do you treat your kitchen like a conveyor belt it's like a it's like a banquet in kitchen here
10:27There was so many orders pending and I have to go in and out in and out in and out to take out the food
10:32I think deep down inside you could do much better
10:35Sure, love care and I know a little bit of passion. What are you thinking shit basically? Yeah
10:43We need to sort this out. I know damn well. We could all do damn side better
10:49Good night
10:50Yeah, there's one see them all yes Brian earliest gentlemen good night
10:57I haven't enjoyed it tonight. I haven't it's the first time
11:05since I opened the restaurant and I like it
11:11Can I leave it there?
11:13I'm going to go for a fag
11:18This restaurant has two major issues firstly the restaurant's all blinged up and they've got a menu to match it
11:23It's fucking humongous and ghastly if we've got any chance of turning this around the first thing I have to attack seriously is the food it's hideous
11:38Raz has built a flash restaurant and a tacky menu to match but the way I see it that's nothing to brag about
11:44So this morning, I've got to get razz to see the error of his ways
11:48For me the heartbeat of any restaurant
11:52Everyone comes back knocking on the door. I want to taste the food again. I don't feel that here
11:56I think you've got a fucking glamorous 1980s fucking Indian restaurant. They're serving pretty mediocre Indian food
12:02And if you're gonna spend 600 700 three-quarters million pound whatever it is
12:06Fuck me what you've got to become as individual, you know
12:09It is a bit hard for me to sit here and go fuck. I've got all that wrong
12:12I mean, I've still got to get this right. Nothing wrong with being proud at all
12:16Providing you've got that level of fucking intelligence to fucking rectify. Yeah, okay, and we're gonna start right this
12:22Fucking minute. Okay. Yeah
12:25I mean literally no stay there. You don't have to move. I've got it already. I'll cry
12:31That's one thing fuck me. Have I been dying? There you go. That's for you
12:35Do both windows or one window? No, that's not coming off water on there first and just look
12:40It's tinted glass so it'll scratch
12:43See
12:45Gordon you know oh here we go
12:47I've not done it to hurt anybody. I didn't do it to piss any of the winners off
12:53If you had runners-up in the same style
12:56I would still turn around and say raz do yourself a favor get that shit off the window. It looks fucking hideous
13:02I'll give you a hand to take it off gordon, but I just don't
13:05That's very kind
13:07If you can take the runners-off up gordon, I will take it off you, but I what I am getting pissed off about you
13:12I'm glad you are. Yeah, you I am. I'm fucking over the moon
13:15I like it when you get pissed off. It was meant to let customers know that we've just come runners-up
13:19in two awards. Okay, do they know now?
13:21Who? The customers. What's the day? So we can get rid of it then
13:25Yeah, I kick it
13:26If you start there with the little runners-up, the small bits in back, you may need some glasses to get it off
13:30Please don't scratch the window for smoke glass
13:32Now I go clean in windows to earn an honest bob
13:38For a nosy partner it's an interesting job
13:42Sorry, runners-up, coming off
13:45Sorry, only runners-up
13:47I'll try harder next year
13:50Only runners-up
13:51Next year we're going to win
13:51Love it
13:53Slow down, you can't see the sign
13:55Oh, shit, he's gone
13:58Only runners-up, sorry, he's gone now
14:00Oh, shit, he's gone now
14:05Oh, man
14:08Thank you
14:09When I'm cleaning windows
14:11I bet that fucking hurt, didn't it, no?
14:13I'm actually enjoying it
14:16Now I've cleaned those windows
14:17I can turn my attention to the biggest problem of all
14:19The food
14:22Like most Indian restaurants
14:24The sauce stops that form the base of the curries are prepared in advance
14:27Incredibly, all the 130 create-your-own curries are made up from just three stocks
14:32Yeah
14:32No wonder they all taste the same
14:36Oh, dear
14:37I've also found jars of curry paste and frozen samosas
14:42The only freshly prepared food is the naan bread
14:45What a waste of talented chefs
14:4712 seconds each naan
14:50You're like a little harry potter there in the corner
14:52I'm working your magic
14:54The wizard of the naan
14:55Well done Harry
14:59This isn't a restaurant kitchen
15:00It's a food factory
15:02Most of the time we cater in two hours
15:04Sometimes 100 cover, 120 cover
15:06You have to give fast food
15:08Quick, quick, quick, quick, quick, quick
15:12I've asked Khan to cook every dish on the menu
15:16Holy mackerel
15:18The amount of food there is extraordinary
15:20Most of these dishes are made up from just a few sauces
15:23There's no way on earth they can taste the individual
15:25And I'm going to prove it
15:27Are you sure you don't do botox?
15:28No
15:29No
15:29Far too good looking
15:30Right
15:31Wrap that on
15:32We're going to taste some food and you're going to tell me what it is
15:36Okay Tash
15:37Here we are with them
15:38First up one of the most expensive dishes on the menu
15:44King corn cry
15:45No
15:46No
15:46No
15:47That's the lobster I had yesterday
15:50Tash
15:52Let's see if the rest of the waiting staff can do any better
15:55The nation's favorite chicken tikka masala
15:58One of the most popular dishes on the menu
16:00What is it?
16:00Tikka masala
16:02No
16:03No
16:03Oh dear
16:08Grape and you
16:09No
16:10No
16:12One last try
16:13How about the one thing that shouldn't be anywhere near this restaurant?
16:16Yeah
16:17Tash
16:18What is that?
16:18Chip
16:19Chip
16:20Good girl
16:21Excellent
16:22What are we running here?
16:23Indian restaurant
16:24Indian restaurant
16:25Excellent
16:27None of the staff could tell one dish from another
16:29You can't be that mediocre when you're fighting for survival with 18 other restaurants
16:34You're a generous man and it shows to what you're sat in front of
16:38You can't play to everybody
16:40We've tried to give every customer
16:43Whatever he wants
16:44Tinned pineapple and curry just don't mix
16:48It's not the average no chef in the world will attempt to cook this
16:52And your generous spirit is destroying the ambition of this restaurant
16:57Raz's generous spirit is also destroying the ambition of his head waitress
17:02It just looks bad that we don't know what's coming out from the kitchen
17:07How can I be a head waitress when I don't even know what's on my menu?
17:11That's the upsetting thing about it
17:13If the pick and mix menu has done this to his head waitress what's it done to the man who has to cook it every night?
17:24Nottingham's got a growing asian community and great markets selling exotic produce that you'd find on the streets of india
17:30All these shops on the curry lounge doorstep, but khan rarely visits them choosing to order any supplies instead
17:48This part can be taken out
17:50Take it out then just slice and toss it. Yeah, it's beautiful tasty. See you seem to come alive in amongst all this
17:56Of course of course break this there is hardly any seat. Yeah, it's great to see khan excited about indian food again
18:02It's given me an idea
18:05You grew up in which region
18:08What was the first sort of big influence that your mother gave you in terms of food taste?
18:13She used to make the korma which was fantastic, right, but not the korma what we make here no sweet one
18:18Let's pick up some ingredients today. Sure. Let's put that as a special this evening on the menu fine and give it some
18:25Authenticity from absolute the region. Okay, let's go get the no compromise lovely
18:39Tonight's a big night we're putting on a new dish you can't get in any run-of-the-mill curry house
18:44But before we can hand out the menus there's something i've been dying to do
18:48Pull all these out no more pick and mix we're going back to simple authentic yeah indian cuisine
18:55Yes, it's crucial we tell the front of house team about the special so they can push it
19:00Why don't you explain what you're doing sure we are making the authentic lamb korma today whatever customer wants chicken jowl
19:07Fraze is done it's not on the menu yeah, have you seen how much food is on there?
19:10Yeah, so we're gonna sell something else the chef has the rest doesn't seem happy
19:15But tonight i'm going to prove to him that nottingham wants authentic dishes instead of dodgy diy food
19:20Let's get those cocktails done yes let's go check out the pick and mixes from the menus please that one's gone
19:24Spice can you give around you smile move
19:33cloves green cardamom
19:36Khan's special is a medium spice dish from hyderabad and unlike razzy's pick and mix this curry will be made from scratch every day
19:44The meat is slow cooked on the bone with spices and browned onions
19:49i quite like the regional
19:51Aspect with the bone in size absolutely serving with the bone it makes it look more authentic
19:56chili powder turmeric and salt are added along with a garlic and ginger paste then left to cook gently for half an hour gorgeous
20:04This is your lemporma thank you
20:06That for me yeah it's perfect yeah for here you know thank you very much it tastes delicious thank you
20:19This dish will get everyone hot for more
20:25I'm gonna have the tandoori bar please
20:29But an hour into service and not one person's order the lamb korma
20:33What are raz and his waiters up to i've been here before what have you ordered
20:39Lovely what's that
20:41Karahi prawns lovely
20:45So no one's going to offer the special
20:47No no we didn't actually hear about the special
20:50You didn't hear about the special
20:53It'd be nice to explain the special
20:54Oh dear if the front of the house team aren't behind the special then it's down to just one man raz
21:11Anyone would think he's resisting the changes to tonight's menu
21:14I'm getting slightly agitated that it's all a little bit too casual so i just need some drive behind it
21:21Got to drive it not from the back seat but from the front seat yes
21:25How you doing guys you all right did you not go for the special
21:32I'm not laughing but if raz won't push it i know a man who will
21:36You look great you look great
21:39It's nottingham not bollywood
21:41Right fantastic when you cook the bone long hours it gives its own test anyway
21:47So the actual test comes out of the meat try my favorite
21:51I'll try it
21:51And you'll be safe
21:52I'm me too
21:54It's great to see khan's passion for the dish that he created he's like a different chef
21:58And dance
22:06At last khan's mum's lamb starts to sell but no thanks to raz
22:13Now you see that
22:14It's a lot of fun
22:21The lamb was fantastic
22:22Good
22:23That's great news
22:24But they didn't complain it wasn't sweet enough
22:27Because that's what they want here in nottingham
22:28I had lamb korma which is medium and very very tasty
22:32It was very nice really enjoyed it
22:34I never realized there's so many varieties of korma
22:38But yeah wonderful
22:39That is really good news we've already sold out of khan's lamb korma now
22:45That means they want that really nice authentic
22:47Style of cooking as opposed to that sweet mush
22:50But what's pissed me off more than anything is raz is refusing to push the authentic special
22:54And still thinks they come here for the fucking pick and mix which is bollocks
23:01Without a doubt the star of tonight's show is khan
23:04You're destined for bollywood you aren't you you're too good looking to be a chef no no
23:08You look like some sort of bollywood superstar no come on you are pulling my leg from the porn movie
23:14oh
23:20I knew i knew he's taking me somewhere man
23:27Last night I realized the curry lounge is split down the middle kitchen versus front of house before I do any more work on the menu
23:34I've got to get them all playing for the same team
23:39Crucial bit of team bonding when was last time you got your team out together
23:43My guys meet on average once a month whether it's go-karting water polo we haven't been a team yet
23:50So we're now going to play the locals at their own game and we're going to whip their ass
23:55How are you buddy are you well?
23:56I've arranged for the curry lounge to play the local seat cricket team and i've heard their batting average is high
24:01Raz is opening their batting with a difference it's time the kitchen bowled him a few bouncers
24:09Right raz
24:10Go on
24:12Okay
24:13This yeah
24:14Here's what they call handicapped yeah i'm going to do to you
24:19Okay
24:20What you've been doing to your staff right and so i want you to experience what they've been experiencing yeah
24:26Since they've been working with you so one-handed this time
24:31Bowl the fastest bowl you've ever done move
24:34I can't believe it he still managed to hit the ball
24:49That'll be a four then
25:06Great determination yeah great batting and great innings why aren't you like that in the
25:10restaurant i wasn't going to get out no matter what we can't lose and we can't lose it's very
25:16competitive and i think the last six balls i've shown to myself that what i'm trying to do
25:22i'm determined to do it and i'm not going to fail i think that's what's been missing in me for
25:27last two three months so i'm glad for that one-handed or not
25:35come on tash it's the first time we've all been out together with the kitchen service stuff
25:41so yeah it's good
25:42i don't let's go for it harry look at that big white screen down there things one of your naan breads
25:48let's go hit it
25:53oh chef one over come on
26:01well played guys well played fantastic effort thank you
26:06the cricket was such a success i thought we'd turned a corner but this morning i found out raz has
26:14called a meeting and only invited the front of house staff when is this guy ever gonna learn he's
26:21been an idiot and i won't let him get away with this look at the sneaky little fuckers what did i say
26:27so now they're holding a meeting on their fucking own let's go and yeah pummel him yeah
26:39i've been at the curry lounging nottingham for three days and i thought we were making progress
26:44but after a great day of team bonding raz has gone behind my back
26:48let's go ahead yeah pummeling yeah
26:53hi how are you going
26:53hi hello yeah excuse me hello excuse me
26:57are you gate crashing
26:58huh well hold on hold on hold on a minute let's let you're having a meeting right yeah
27:03right 24 hours ago we had a team building exercise kitchen and dining room yeah which was fantastic
27:11yeah 24 hours later you're having a meeting on your own we wanted to look at the front of house
27:16situation what we're going to do and tomorrow morning we want to sit down with everybody to go
27:22through what we want to do trust me my team don't meet without the kitchen the kitchen don't meet
27:27without the restaurant because they're one you've got to keep it together yeah that's right communications
27:33and communication i think nothing can't be better than when we all sit together
27:37check out i may come out the better idea than you there should be one family we should be
27:42buying our legs take our legs up together tomorrow yes if we can do service with that yes
27:47that there looks like something out of the pharmaceutical it's just a marriage
27:51it's annoying dumb what's the other big circle professional i haven't got to that yet
27:56right that's so frustrating because on the back of the cricket bonding session i thought he'd
28:03understood the importance of keeping your team together and if he hasn't understood that now
28:07he's never going to get the message
28:12i really put razzy's back up by gate crashing the meeting but i want to crack on and create a new
28:16menu of regional dishes time for a spot of tiffin tiffins are indian lunch boxes and 160 000 of them
28:25are delivered every day to office workers all over mumbai we're going to do the same here in nottingham
28:31the secret of this yeah is having a little bit of sort of authenticity classic tiffin box yeah we'll
28:37fill it up vegetable rice stunning chicken curry a nice little bit of naan bread a fiver each yeah
28:44if we get six companies on board all ordering between 30 to 50 lunches a day authentic delicious curry
28:52i swear to god in two to three months time we could be doing 250 to 300 lunch a day
28:57okay fine yeah let's go the tiffins will contain a light and tasty authentic chicken curry get some
29:03color on the onions yes it's made by frying chopped onions in whole spices i'm using the thigh the chicken
29:08thigh yes then adding chicken with chili cumin and turmeric and lots of fresh coriander if we want to get
29:15busy tuesday wednesday thursday for dinner what a way of getting them into the restroom we're offering
29:21a great lunch i am yeah to go with the chicken there's coconut infused vegetables and an aromatic
29:28basmati rice all topped off with a plain naan yeah this is ready ready here we go yes
29:46why are you walking around with filthy work filthy good in your kitchen cooking thank you thank you
29:52it looks good effect second time you spoke up for me i splashed it on myself this morning when i was
29:55crushing my teeth hello everybody you're all right um just a quick insight and we've got a really
30:00exciting lunch now the average person here earns between 80 and 100 grand a year we're charging
30:06we're charging five pound who would like one yeah i've got one over there one two three four okay harry
30:13work your magic it is absolutely delicious any more fantastic within five minutes they've all gone
30:24how can we sell out so quickly
30:2840 tiffin boxes at a fiver each that's 200 quid that should cheer up raz who hasn't got a box
30:35four oh my god
30:3912 more please
30:44really nice yes
30:49damn i forgot to tell them that we're runners up
30:52i'll go tell them sorry they'll probably know
30:53get out of here here we go they'll probably know
30:58tomorrow night we're relaunching the curry lounge with an authentic regional menu
31:01to help me i'm calling in a mate from london
31:07alfred prasad is the executive chef at tamarin my favorite indian restaurant at 29 he was the
31:12youngest indian chef to win a coveted michelin star if you want good indian regional cookery he's the man
31:18this man arrived this morning uh i've been to this restaurant umpteen times and it has an issue
31:25staff and he's here to work closely with me on stripping this pack all right yes to regional
31:33yeah no faffing around no pick and mix right you're a little more nervous now what's the matter
31:39yeah i'm excited this is great this is a bit of a surprise love that yeah nice surprise yes are you
31:46happy now you weren't very happy yesterday when i came in now i've got one of you in here now look
31:51at him sure this is you 10 years ago absolutely in fact you look the same except he's got no hair
31:56i know since i've been here you're turning me gray i never had this before yeah
32:00with alfred's help tonight we'll give the people of nottingham a menu that's tasty authentic and truly
32:09unique i think we get away with losing half of the junk conveniently half yeah starter wise
32:16i would eight nine nine yeah main course between 10 and 12 i think
32:25the new dishes draw on the regional cooking skills of the chefs in the kitchen
32:28the pishwari champan mutton chops marinated in papaya and cream then grilled in the tandoor
32:34are from the north of pakistan
32:38whilst these grilled lamb kebabs from hyderabad in andrei padesh
32:42and my favorite merg mukmi from punjab spicy chicken cooked in cream tomatoes with ginger
32:48and fenugreek leaves raz gordon here's a little touch of my favorite yes absolutely delicious why
32:55he's checking around like that it's not a frisbee it's just a bit of oil in there a little nice tender
33:04the new menu is made up from dishes from northern regions of india and pakistan
33:08and with no main courses over 10 pounds 50 we're now highly competitive any starters here that you
33:14think is not suitable for nottingham at the moment no no it has that authenticity yeah yeah but you
33:20see it in front of me why don't we do this in the first place yeah yeah mr canton you happy with the
33:25starters sure yeah anything to say no this is about getting out of a mediocre position and putting us in
33:35something slightly unique yeah yes trust me yes i do quality there's one last thing that has to come
33:43off the menu who went out and saw this idea in a restaurant and thought fuck me this is amazing we're
33:49going to stand out most of the restaurants have been in the north of them most of the restaurants up
33:53north have them yeah that's a lie we'll be serving naan bread yeah in a basket okay let's have a little
34:01taste get familiar with it and bounce ideas around okay thank you that's nice that's beautiful is it
34:10there's not that dark brown stodge consistency it's bright vibrant and we managed to make it sexy
34:16there were so many dishes i was going to say where's the jowl phrasing where's this where's that
34:20i don't give a shit this is what they're getting yeah at last raza's finally got the message but now
34:28it's the head chef's turn to be unhappy the menu is not complete never that i'm concerned that we
34:34are telling on the tv to the regionality rice thani that yep there's nothing rice thani in that we
34:39can't have every regional this is a place i think i have a right to put my opinion here of course that's
34:45what i was doing i put my opinion we should not say which is not there he is a very senior
34:50chef he's from the same company from iron i'm just clicked what's up you're jealous because he's a lot
34:56younger than you no no no no that's what it is that's what it is i think so look at me yes or no
35:04no no no i think that is a factor garden i can feel the tension in the air sorry and also this hasn't
35:13just been put together in three or four days i'm not around with anyone this is serious this is serious
35:19so i'd like you to show a little bit of support this is just a starting i'm thank you i'm going
35:25forward we can add stuff we can change stuff yeah it's a starting point hold on a minute it's not
35:30it's not it wasn't dead center there it was it was one minute past 12 i want to put it at 12.
35:34chefs are protective about their food and their menus
35:38no no there's one two three four out of place let's get cracking guys yes
35:44holy mackerel thank you thank you i've got a surprise to get khan back on board
35:49hey gentlemen come over quickly i want to introduce you somebody yes
35:53this is razz hi how are you come on how are you you're reminding one of my wives
35:59one of my wives what's that supposed to mean these girls are from one of the top
36:04dance studios bollywood dance studios yeah in the midlands so they're here
36:07we're gonna have a little practice first and then we're gonna take it out on the streets yeah
36:13and i mean announced to nottingham yeah tonight yeah is our festive night tonight is the launch
36:19with an hour till opening the kitchen's busy preparing the new menu
36:24whilst we hit the streets to let nottingham know the curry lounge's new menu is authentic
36:29delicious and available tonight come on mr khan your restaurant needs you come on mr khan shake your booty
36:37the curry lounge this evening and come and experience this amazing fabulous authentic regional
37:00cookery
37:08oh
37:14my car
37:15look
37:16your car
37:16look
37:17car
37:18look
37:30We're open. I've turned down the nightclub lights, turned off the Bollywood bling and now the kitchen is controlling the menu, not the customers.
37:41There's a brand new menu this evening and especially this evening our whole menu.
37:47The kitchen's buzzing and the food looks absolutely delicious.
37:52It's nice to see you cooking Mr. Carnell. Putting your heart back into it, yeah? Good.
37:58Out front, Raz and the waiters have ditched their old pick and mix ways.
38:02Can I have that without the coriander though?
38:04Yeah, they won't be able to do it because they've marinated it and it's got coriander inside it.
38:09That's okay. Can't have it. Can't have it. No. As it is. I'm not messing about, no.
38:15I'm interested to see how this pans out now over the next 45 minutes.
38:18These first 67 tables have to come out quickly otherwise in half an hour's time we're going to be fucking swamped. Big time.
38:28I've invited a special guest, Humayun Hussain, editor of the Tandoori magazine and a man who knows his curries.
38:35If anyone can judge the authenticity of the regional dishes, it's him.
38:40Well, he's hooping that down, isn't it? It's like this. It's good. Yeah.
38:45Fuck me if he eats any more, he's going to burst.
38:49Radically changing the menu in any restaurant is always risky.
38:52But if the curry lounge is to stand out from his competition, there's no alternative.
38:56But will Nottingham go for it?
38:58This is a massive improvement. Really good home cooking. We like it.
39:03I mean, tonight it's beautiful, but I have to admit, when we came before, it was a bit oily, a bit greasy.
39:09Helen didn't need to put any lip gloss on. I mean, it just came free with the meal.
39:15Not good, but it's fast improvement. It's really good. I'm really enjoying it tonight.
39:20Fantastic. The diners have gone for the new regional dishes and the dancing's paid off. The restaurant's rammed.
39:27But I've spotted a problem at the VIP's table.
39:30Table 21, I haven't had the main course yet.
39:32I've just literally gone and didn't chase it, so I don't know what's going on.
39:35What do they say? I'm going there now.
39:39What's the time of that check, please? 21.
39:42Quarter to eight. It's an hour ago.
39:44An hour.
39:45Tell them to slow down then.
39:54Now another table's kept waiting.
39:56Did you order a starter?
39:58I did, yes.
39:59What did you order?
40:00I'll take the thing, second one down.
40:02Hold on.
40:03Oh no, but they've been waiting at table 11.
40:06Don't think they're waiting yet.
40:10We can't afford to mess up tonight of all nights. There's no excuse.
40:15But now, for the moment of truth.
40:17What does our special guest think?
40:19I'm going to take the gentleman through to see Mr. Khan in the kitchen, yes?
40:22Mr. Khan.
40:24I'd like to introduce you, if you mind.
40:26Hello.
40:27Hi.
40:28I appreciate you.
40:29The gentleman from the tandoori.
40:30How was the main course?
40:31The main course was very good.
40:34What did you have?
40:35The lamb shank.
40:36The lamb shank.
40:37We had the lamb shank.
40:38We have the...
40:39This is the damki murk, I think.
40:40The chicken.
40:41And I tell you, it was one of the best pindies I've tasted in recent years.
40:44Thank you very much.
40:45Fantastic.
40:47Little bit of issue with the chicken.
40:49Tough, dry, sauce, very bland.
40:51Okay.
40:52Breads, although they arrived late, as did our main courses anyway, worked just fine.
40:57First night of the new menu.
40:58First night of the new menu.
40:59Absolutely.
41:00Listen, no, thank you.
41:01You're on a good run, you know, and it's a simplified menu, so it works.
41:05We've pulled it off by the skin of our teeth.
41:07Raz has now got a curry house that could beat his many competitors hands down.
41:12Total figures tonight, 3,339 pounds.
41:17Three and a half grand?
41:18I'm sorry, but you don't need to do that three nights a week, and you're on 10,000 pounds.
41:22I break even.
41:23Yeah.
41:24I can't believe that.
41:25It's fucking good.
41:26The new menu was expecting people to ask.
41:29Yeah.
41:30For this and this.
41:31And they have asked.
41:32Yeah.
41:33But it's been very easy.
41:34Yeah.
41:35To say no.
41:36And now I'm sitting here, looking around me, people enjoying the food.
41:40The buzz.
41:41Three and a half grand in the till.
41:43It's given me even more confidence to make sure that this works.
41:47Good.
41:48Good.
41:49I'm feeling slightly drunk sat watching you here behind that fucking water court now.
41:53I feel like I've just sunk into oblivion.
41:55Fuck me.
41:56I'm feeling sick.
41:57I have to go.
41:58Okay.
41:59That was fantastic.
42:02150 covers.
42:04That was a tall order on a brand new menu.
42:07So I really hope that Khan continues to fight that passion and really ignite himself and
42:16get cooking and stay regional.
42:18And Raz needs to run it, control it and don't slip back to his old pharmaceutical salesman's
42:23way and stay off that pick and mix because that is a success.
42:29So far, it's looking good.
42:30Those runner-up stickers.
42:31I'm going to go.
42:32I'm going to go.
42:33I'm going to go.
42:34I'm going to go.
42:35I'm going to go.
42:36I'm going to go.
42:37I'm going to go.
42:38I'm back in Nottingham.
42:39It's a month since I left owner Raz with a new menu and a packed restaurant.
42:43The burning question is, has Khan embraced that new menu?
42:47And I hope that Raz hasn't slipped back to his old pick and mix ways where he wants everything
42:53and anything on the menu.
42:56So far, it's looking good.
42:58Those runner-up stickers haven't made it back on the windows.
43:01Mr. Khan.
43:02Hi, buddy.
43:03How are you?
43:04Good to see you, buddy.
43:05Good to see you.
43:06Looking as slick and cool as ever.
43:07Yes?
43:08How are you, sir?
43:09Nice to see you again.
43:10Likewise.
43:11Good to see you, too.
43:12Business, how's it been?
43:13Good.
43:14The last couple of weeks, we've broken even for two weeks running.
43:16Oh, really?
43:17Fantastic.
43:18That's great news.
43:19Yeah, it's brilliant.
43:20I think the second day, we had a chap who's been in a couple of times, who wanted chicken
43:23masala with prawns and I'm sorry, I'm not doing it.
43:26And he got quite bouchery about it.
43:28We're not doing it.
43:29But why don't you try the fish dish?
43:31Yeah.
43:32He tried it in the comic card.
43:33He goes, it's the best fish dish he's ever had.
43:35Good.
43:36And he's been back since.
43:37Okay, good.
43:38Customers feedback from the new menu?
43:39People like it, especially the lamcoma.
43:41That's been a bit of a hit.
43:43And are you tasting the new dishes?
43:44Yeah.
43:45Yeah.
43:46So there's no need to chew gum, then?
43:48It's cardamom.
43:49Oh, it's a cardamom seed.
43:51Yeah.
43:52Nice.
43:53How cool is that?
43:54Authentic.
43:55Authentic, I'll say.
43:58Great news, the curry lounge is finally breaking even.
44:01And after only four weeks with my new menu, that's proof that Nottingham wants this style
44:06of Indian cookery.
44:07Tonight, there's such a crush of diners, I'm having trouble getting a table.
44:11Time for a spot of tiffin then.
44:13Listen, thank you.
44:14Lovely.
44:15Very good.
44:16That's delicious.
44:17Absolutely delicious.
44:18Tastes great.
44:19No wonder this place is packed.
44:20If Raz keeps his cool and sticks to his guns, next year, the curry lounge won't be runner-up,
44:22but winner of Nottingham's Restaurant of the Year.
44:26But trust Raz.
44:27There's one bit of ridiculous bling he couldn't resist bringing back.
44:29What are the swinging bread curtains?
44:30Stop, stop, stop.
44:31What are they doing back?
44:32The swinging bread curtains are back.
44:33Fucking unbelievable.
44:34Where is he?
44:35Where is he?
44:36Where is he?
44:37Hi.
44:38Hi.
44:39Hi.
44:40Hi.
44:41Hi.
44:42Hi.
44:43Hi.
44:44Hi.
44:45Hi.
44:46Hi.
44:47Hi.
44:48Hi.
44:49Hi.
44:50Hi.
44:51Hi.
44:52Hi.
44:53Hi.
44:54Hi.
44:55Hi.
44:56Hi.
44:57Pinky.
44:58Pinky.
44:59Everything was going swimmingly beautiful, yeah?
45:01Yeah.
45:02Yeah, I mean, brilliantly, yeah?
45:03Feedback on the food, yeah?
45:04What are the Spanx doing back on the fucking antlers?
45:06What are they doing?
45:07They're family normal.
45:08If anyone understands, they're too big for a basket and if we put two baskets, that'd
45:13be split between two or four people.
45:15Come with me.
45:16Now, serve these festivals first.
45:17I'd hope it would provide you.
45:18Oh dear, fucking hell.
45:19You will not learn, will you?
45:22Hold that one first.
45:23Hold that over for me, please.
45:25Mr Khan.
45:28Mr Khan.
45:29Sir.
45:30Say goodbye.
45:31We have customers on accident.
45:32Good, you tell those customers when they don't see the antlers,
45:34they're swinging in to give me a call.
45:36OK, so now you're going to tell me that your business is going to go bust
45:39without your antlers.
45:40No, of course it's not.
45:41You are coming with me down the road.
45:45You're putting them in the bin?
45:47No, I'm not putting them in the bin at all.
45:48What are you going to do?
45:49I'm going to show you.
45:50Get out of the fucking way, I'll show you.
45:53Five minutes.
45:54Let's put some money in the till.
45:56Go on, mate.
45:57Sorry.
45:58I'll get you a new one, OK?
45:59A fresh naan bread, OK?
46:01Tash, can you order a new naan bread, please, on table seven?
46:06Right.
46:07Try to stay nice and calm throughout this moment,
46:09because we're on the way to a burial.
46:12Any final wishes?
46:16Oh, the curtains are up.
46:18Where's the vicar?
46:19Here we go.
46:19Let's go.
46:20Oh, you can take that one.
46:23Er, we'll feed the rats later.
46:25That, yeah, thank you.
46:28Oh, my God.
46:30Have I waited for this moment?
46:32Ashes to ashes.
46:34Dust to dust.
46:37Yes.
46:39Fucking hell.
46:42Done?
46:43OK, done.
46:44What's the price per kilo now?
46:46About 60 pence a kilo.
46:4760 pence a kilo.
46:48That much?
46:49Come on, you'll be fine.
46:51You'll be fine.
46:51Come on.
46:52You'll be fine.
46:53Hey, let's go there.
46:58Now, you definitely won't be fucking using them again.
47:01Ever again.
47:02Hey.
47:03This reminds me of the cricket game.
47:04Let's get back to a fully-built restaurant.
47:05Let's go.
47:06All right, please.
47:10Thank you, gentlemen.
47:11Thanks, guys.
47:13You got the key?
47:14No.
47:15Oh, fucking hell.
47:16Right now, yeah?
47:17Yeah.
47:18The Grenry's the biggest shit hole in Hamstrick.
47:21I really can't be bored of all.
47:23I don't like this, and I don't want to do it, mate.
47:25Why didn't you walk out?
47:27Why are you asking me?
47:31This is how I run my fucking restaurant.
47:33It's not true.
47:34That's why you're in this shit, you fucking fat idiot.
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